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MS Delta Ducks Recipes

Delta Duck Gumbo Ingredients
  • 2 Cups of Onions Diced
  • 1 Cup of Bell Pepper (I prefer a Red Bell Pepper) Diced
  • 1 Cup of Celery Diced
  • 1lbs. of Sausage Chopped (I use hot smoked venison sausage)
  • 1lbs. of Fresh Gulf Shrimp Raw & Unpeeled
  • 12 Duck Breast Whole w/skin is preferable but not necessary
  • Shrimp/Crab Boil Seasoning (I like Zatterans)
  • Pepper
  • Salt
  • Garlic Powder
  • Smoked Paprika
  • Cayenne Pepper
  • Cajun Season of Your Choice (I like Tony Chachere’s)
  • Parsley
  • 1 Teaspoon of Gumbo File’
  • 3 Bay Leaves
  • 1 Stick of Salted Butter


In a Large Pot bring 6 cups of water and the Shrimp/Crab Boil to a rolling boil and drop in shrimp. Let shrimp boil for approximately 12 minutes. Once the shrimp is cooked remove from the boiling liquid (do not discard the boiling liquid). Let shrimp cool then peel, take the shells and put them back into the boiling liquid and let that reduce over low heat. This is going to be the liquid for your gumbo.

While shrimp is boiling take a large pot (cast iron dutch oven if available) over medium heat and brown the chopped sausage. Once sausage is brown remove the sausage leaving the fat in the bottom of the pan, reduce heat to medium-low heat.

Take 12 duck breasts and season generously using the spices listed above. In the pot that was used to brown the sausage take half a stick of butter and place in the pot to melt. Once melted take the 12 seasoned duck breasts and place them skin side down. This process will render the fat from the duck. Once the duck is golden brown (approx. 7 minutes) flip the duck and let it cook for another 7 minutes and then remove from the pot.

In your pot you should now have a base of rendered sausage and duck fat. Place a half stick of butter into your liquid on medium-low heat. Once the butter melts whisk in your flower to make your roux, stirring constantly until it is the color of chocolate. This could take up to an hour.

After your roux has reached the chocolate color, add the diced vegetables and let the vegetables reduce down some. Begin adding your meats and stirring together. After the meat is added ladle your boiling liquid until it covers your meat and vegetables. As the gumbo cooks you may have to add more liquid to maintain your desired consistency. Add in your Gumbo File’ and Bay Leaves. Reduce your heat to simmer for at least 2hrs (the longer the cook time the better).

Serve over rice and enjoy Delta Duck Gumbo!

Crab Stuffed Duck Breast Ingredients
  • 2-4 Large Duck Breasts
  • Fresh Lumped Crab Meat
  • 1 12oz. package of Cream Cheese
  • Olive Oil
  • Apple Wood Smoked Bacon
  • Salt
  • Pepper
  • Garlic
  • Parsley
  • Thyme
  • Smoked Paprika
  • Cayenne Pepper


Take duck breast and brush liberally with Olive Oil then apply spice rub (you can be as generous or as stingy as you want to be during this process). Slice your duck breast down the middle, but be careful to not slice the breast in half.

In a large mixing bowl combine the lumped crab meat and cream cheese. Make sure to remove any shells that may be in the crab meat. The amount of crab meat to cream cheese needs to fit your personal tastes of both crab and cream cheese. Once combined, add the cayenne pepper and smoked paprika. This also needs to be to your personal taste/spicy food tolerance. Carefully spoon the crab mixture into your duck breasts and close.

After the crab mixture has been added to the duck breast wrap the breast in the bacon and secure with tooth picks (butchers twine also works well).

There are two cooking options for this preparation:

The first is on the grill/smoker. Place the duck breasts on 350 degree grill for 10-12 minutes per side. Duck is optimal at a medium rare temperature.

The second is a cast iron skillet. Heat the pan on high heat and pre-heat your oven to 350 degrees. Melt a half stick of butter, and once butter is melted, add your duck breasts searing the outside for approximately 3-4 minutes then flip. Sear this side of the duck breasts for 2-3 minutes then place the skillet into the 350 degree oven for 10-12 minutes.

This dish is best served with a side of wild rice or potatoes and a vegetable.

Venison “The Back Strap” Ingredients
  • 1 Deer “Back Strap”
  • 1 Jar of Creole Butter Injectable Marinade
  • Olive Oil
  • Salt
  • Pepper
  • Parsley
  • Smoked Paprika


Venison is great! It has a tremendous amount of natural flavor that we are just going to try to enhance to create a memorable meal.

Start by injecting the “back strap” with Creole butter. Remember “mo” butter makes it “mo better”. Brush outside with olive oil and apply spices. I like a heavy dose of black pepper and salt at this point with the parsley and smoked paprika as accent spices.

There are two ways to grill your venison:

High heat around 400 degrees. Venison should cook for approximately 7-10 minutes per side depending on your preferred level of doneness.

Low heat/smoking around 220 degrees w/smoke. Venison should cook for approximately 1 hour flipping the meat half way through the cooking process.

Crawfish Etouffee Ingredients
  • 1 stick (1/4 pound) butter
  • 4 ounces all-purpose flour
  • 2 cups chopped onions
  • 1 cup chopped celery
  • 1/2 cup chopped bell peppers
  • 1 pound peeled crawfish tails
  • 2 bay leaves
  • 1 to 2 cups chicken stock
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons chopped parsley leaves
  • 3 tablespoons chopped green onions
  • Cooked white rice, for serving


Melt the butter in a large skillet over medium-high heat. Add the flour and cook until the roux is a peanut butter color, about 5 minutes. Add the onions, celery, and bell peppers and sauté until soft and golden, 10 to 12 minutes. Add the crawfish and bay leaves. Reduce the heat to medium. Stirring occasionally, cook until the crawfish begin throwing off a little liquid, 10 to 12 minutes.

Add the chicken stock to the crawfish mixture and season with salt and cayenne pepper. Stir until the mixture thickens, about 4 minutes. Add the parsley and green onions and cook for about 2 minutes. Remove the bay leaves and serve over cooked white rice.

Delta Fry Mix Ingredients
  • 4 Cups of All-Purpose Flower
  • ¼ Cup of Light Brown Sugar
  • Peanut Oil
  • Pepper
  • Salt
  • Smoked Paprika
  • Cayenne Pepper
  • Chili Powder
  • Garlic Powder
  • Onion Powder
  • Thyme
  • Rosemary
  • Parsley
  • Buttermilk
The amount of flower and spices is directly proportional to the amount of fish, chicken, turkey, or what ever you are frying.


Take fish, chicken, turkey or other protein. Season both sides heavily with spices then cover with the buttermilk and refrigerate for 2 hours.

Combine flower, brown sugar and all other spices into Pyrex or pan and thoroughly whisk together.

Dredge marinated protein into flower/fry mix until sufficiently coated.

Heat peanut oil to 350 degrees and cook until golden brown. Cooking time depends on type of meat that is being fried. Chicken and Turkey must reach an internal temperature of 165 degrees. Fish must reach an internal temperature of 145 degrees.


12 Dove breasts
6-8 T. butter
3 T. flour
1 medium onion, chopped
8 ounces sliced mushrooms
1/2 C. Sherry
2 C. chicken broth
1/2 C. "Sarabella's Wicked Sweet Chutney"
Salt & pepper to taste
1 box Uncle Ben's Wild Rice


Saute' onion and mushrooms in butter until tender in heavy skillet. Add doves, and brown. Transfer, using slotted spoon, doves, mushrooms, and onions to greased baking dish. Add flour to skillet and stir well. Slowly add to the flour, chicken broth, sherry, salt & pepper, and "Sarabella's Chutney". Blend well, and pour over doves. Cover baking dish, and bake at 325 degrees for a least 1 hour. Serve over Wild Rice. Serves 4.


20 Dove breasts
Bacon strips
Goat cheese
1/2 C. "Sarabella's Wicked Sweet Chutney"
Plain toothpicks


Cut a small slit in each dove breast. Stuff goat cheese in breasts. Wrap breasts in bacon, and secure with toothpicks. Grill or broil until bacon begins to crisp, and juices run clear. Place "Sarabella's Chutney" in serving bowl to dip dove breasts with toothpicks. Serves 10.


6 Wild ducks
3 stalks celery, chopped
1 large onion, chopped
4 T. butter or olive oil
2 cans Cream of Mushroom soup
2 cans Cream of Chicken soup
1 C. chicken broth
1 soup can Burgundy Wine
1/2 C. "Sarabella's Wicked Sweet Chutney"


Salt ducks inside and out. Saute' onion and celery in butter or oil until tender. Place ducks in roaster, breast side down. Combine celery, onion, mushroom soup, chicken soup, chicken broth, wine, and "Sarabella's Chutney". Pour over ducks. Cover, and cook for 2 hours at 300 degrees. Turn ducks over, baste well, and cook 15 more minutes. Remove top, and broil for 10 minutes, if "crispiness" is desired. Serve with Rice Pilaf. Also, delicious with Southern grits. Serves 6.


1 Wild duck, cooked
1 (8-ounce) package cream cheese, softened
2 T. mayonnaise
3 green onions, chopped, stems also
1 t. garlic
1/3 C. "Sarabella's Wicked Sweet Chutney"


Place duck meat in food processor until slightly shredded. Add remaining ingredients, and process until smooth. Cover, and refrigerate overnight. Serve with your favorite cracker.